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😍 5/5 - As promised, I returned to Restaurant H, and what a
By 👻 @Phil G., 11/14/2019 3:00 am
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As promised, I returned to Restaurant H, and what a difference a year makes! Because I have delusions of grandeur, there's a part of me that says the management of Restaurant H read my review and altered the personality of the restaurant. Whatever the cause, Restaurant H is now friendly, warm, engaging, and the food is even better. Restaurant H is deserving of two or three stars at this point.Jean-Philippe has taken over the role as sommelier and captain at Restaurant H, and his charisma and charm permeate the room. It is like night and day from the last time we dined at Restaurant H. The food. The food. The food. This chef needs to hire a public relations team, because his culinary skill is on par with the masters of French cuisine.Hey, I have been dining at great restaurants for decades. It isn't fun getting old in the least, but age does provide a great foundation for evaluative analysis. I know restaurants! Restaurant H is one of the best in Paris.This was the set menu:Amuse-bouche:Lemon and trout eggs tartelette, Greek yogurt and smoked eel cracker and potato crisps with beets ketchup.Entrée 1:Spinach reduction, cèpe cream and praliné; green coffee roasted cèpe.Entrée 2:Sea scallops confit in beurre noisette, céleri purée and fried celeri; brown butter jus.Poisson:Line caught cod ballotine cooked low temperature, Jerusalem artichoke purée and crisps, bouillon shrimps and flamed Jerusalem artichoke.Trou normand:Granny Smith apple sorbet, Ardberg 10years foam.Viande:Black onyx beef filet cooked by the barbecue, sweet onion cream, burnt bread crumble and meat jus.Pré dessert:Marinated grapes with vermouth, bernache sorbet, grape skin and white grape siphon.Dessert:Madagascar vanilla mousse, confit lemon, kalamansi sorbet and " gâteau feuilletéIt was incredible. This, for 90 Euros per person. Are you kidding me!!!The scallops and cod were divine, and I don't use that word! When it Paris, you must dine at Restaurant H. Listen to me.At the end of our meal, Jean-Philippe asked if we want to meet the chef. I was astonished. This was the chef who was so distant the last time. Every table was brought up to the open window to meet the artist creating this incredible food. What a difference a year makes.
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